Aroma Compounds in Food

Berger, Ralf G.

doi:10.1007/978-3-642-79373-8_1

Cited by 9 publications

(7 citation statements)

References 56 publications

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“…Major changes are a decreased attention for the price of food and an increased attention toward the healthy and tasty food grown in environmentally friendly conditions. This was proved by a market survey in which, from a consumer point of view, the food sensory quality and its nutritional value were ranked higher than price (1). The depicted scenario offers new opportunities to Mediterranean agriculture, which may be considered the European garden.…”

Section: Introductionmentioning

confidence: 84%

“…Fragments were evaluated for presence (1) or absence (0) and treated as a discrete character. Bands with same mobility were considered to be identical.…”

Section: Methodsmentioning

confidence: 99%

“…The aims of the present study were (1) to monitor the genetic variability, through DNA fingerprinting, within and between the various Corbarino landraces and between them and some cherry-type varieties from the same cultivation area; and (2) to identify superior landraces that, according to yield and quality parameters, may be suitable for processing.…”

Section: Introductionmentioning

confidence: 99%

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DNA Fingerprinting and Quality Traits of Corbarino Cherry-like Tomato Landraces

Andreakis

Giordano

Pentangelo

et al. 2004

J. Agric. Food Chem.

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Twenty-five landraces of the cherry-like tomato named Corbarino, a typical niche product grown in the Sarno valley of the Campania region, have been characterized. The landraces used have been compared to eight cultivars widely spread in the same area of cultivation. The genetic diversity within and between landraces was evaluated through the comparison of DNA fingerprints obtained with (GATA)(4) probe hybridized to TaqI digested genomic DNA. Twenty-two of the Corbarino landraces were homogeneous and were unequivocally characterized by their DNA fingerprints. The others are probably "population varieties" in that within each of them polymorphic DNA fragments were identified. According to the characterization of fruit shapes, four groups were identified. One landrace from each group, harvested at the same ripening degree, was further characterized for yield, fruit quality components, antioxidant activities, and carotenoid contents and compared to Faino F(1) and Tomito F(1) hybrids. The Corbarino landraces were all characterized by high yield, a high level of carbohydrates, and high levels of soluble and total solids. Interestingly, the biotype named ISCI 05 was the most suitable for canning. Landraces ISCI 07 and ISCI 05 gave the highest value of antioxidant activities and carotenoid content. These data, together with previously published results, suggested that ISCI 05 should be proposed for the institution of a Label of Origin.

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Section: Introductionmentioning

confidence: 84%

“…Fragments were evaluated for presence (1) or absence (0) and treated as a discrete character. Bands with same mobility were considered to be identical.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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DNA Fingerprinting and Quality Traits of Corbarino Cherry-like Tomato Landraces

Andreakis

Giordano

Pentangelo

et al. 2004

J. Agric. Food Chem.

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“…The response of N. rufipes adults to the chemicals tested as attractant candidates were evaluated using a four-choice olfactometer. The candidate chemical attractants were selected for their occurrence in the substrates commonly infested by N. rufipes as foodstuff, dried fishes, and carcasses [ 22 , 23 , 24 ]. Tested chemicals were as follows: 3-Methylcyclopentane-1,2-dione (>99% pure, BBE Int., Lodi, Italy), henceforth called methyl cyclopentenolone (MCP); stearic acid (SA); and squalene (SQ) (both >99% pure, Sigma-Aldrich, Milan, Italy).…”

Section: Methodsmentioning

confidence: 99%

Necrobia rufipes (De Geer) Infestation in Pet Food Packaging and Setup of a Monitoring Trap

Savoldelli

Jucker

Peri

et al. 2020

Insects

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Necrobia rufipes (De Geer) (Coleoptera: Cleridae), also known as the red-legged ham beetle, is a newly emerging pest of pet food stores, causing apprehension among producers worldwide. Concerns about this pest are exacerbated by the lack of information about infestation modalities in pet food, while specific monitoring tools are missing. Considering that adequate pet food packaging could limit N. rufipes infestations, information about the penetration modalities in commonly used pet food packaging is needed. Moreover, the development of appropriate monitoring instruments is urgent to detect pest presence early and to reduce chemical treatments for its control. In this paper, the adults’ and larvae’s ability to enter into pet food packaging was evaluated. Furthermore, to develop monitoring traps, behavioral bioassays were done: (1) testing two different commercial adhesive surfaces, one generally used in mouse glue traps (MG), and the other used in cockroach glue traps (CG), to evaluate their different abilities in avoiding insects’ escape; (2) screening different molecules, typical of the substrates attacked by N. rufipes, as candidate food attractants for this pest: methyl cyclopentenolone (MCP), squalene (SQ), and stearic acid (SA). The results show that N. rufipes adults and larvae enter into packaging through the air vent valves on the bottom, suggesting that a way to improve the packaging to prevent insect infestation would be to modify these points of weakness. Laboratory tests show that the different bioassayed glues have strong differences in the ability to retain the caught insects, with MG being more effective than CG. The behavioral bioassay indicated that MCP and SQ attract N. rufipes adults in olfactometer. Finally, the results of dual-choice arena bioassays show that among the candidate attractant tested, a mixture of pet food (PF) and MCP elicited the strongest attraction in N. rufipes adults. These results encourage further experiments with the use of an MG adhesive trap loaded with a mixture of PF+MCP to test the effectiveness of such a tool for monitoring N.rufipes in pet food industries and warehouses.

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“…No primeiro caso, micro-organismos são cultivados em meios de cultura simples e todo o arsenal metabólico é ativado para a produção de uma mistura de compostos . Por outro lado, a biotransformação ocorre devido à biocatálise de precursores adicionados ao meio de cultura e que são metabolizados por micro-organismos formando um produto principal através de uma única reação enzimática e que possui estrutura química muito semelhante a do seu precursor (Berger, 1997;.…”

Section: Formas De Obtenção Dos Compostos De Aromaunclassified

Prospecting endophytic biocatalysts for bioflavors production

Pessôa¹

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À meus pais, por todo o apoio que me deram durante toda a minha educação e por todo o amor que sempre dedicaram a mim. À toda minha família, tios e primos pelos momentos de descontração, demonstrando toda a união que sempre foi passada pelos meus avós.À Deus, pela força que depositou em mim desde o início de minha jornada.À professora Gláucia, pela oportunidade e confiança em meu trabalho.Aos membros da banca, titulares e suplentes pelas correções e contribuições que ajudaram a melhorar meu trabalho.

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Aroma Compounds in Food

Cited by 9 publications

References 56 publications

DNA Fingerprinting and Quality Traits of Corbarino Cherry-like Tomato Landraces

DNA Fingerprinting and Quality Traits of Corbarino Cherry-like Tomato Landraces

Necrobia rufipes (De Geer) Infestation in Pet Food Packaging and Setup of a Monitoring Trap

Prospecting endophytic biocatalysts for bioflavors production

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